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ale braised pot roast plated with baby potatoes and carrots

Ale Braised Pot Roast

This ale braised pot roast is lighter and brighter than your typical Sunday roast, but just as tender and satisfying!
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Prep Time 10 minutes
Cook Time 3 hours
Serves 4 people

Ingredients
  

For the Roast:

  • Chuck roast
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 tbsp neutral oil
  • Salt & pepper
  • ¼ cup tomato paste
  • 1 can white wheat beer I’m using Celis White that has citrusy notes
  • 1 - 1.5 cups beef broth
  • Fresh rosemary thyme
  • Bay leaf
  • Optional: splash of apple cider vinegar at the end for brightness

For the Zesty Garlic Herb Topping:

  • Handful fresh Italian parsley
  • Handful fresh dill
  • 1 garlic clove grated
  • Zest from 1 lemon

Serve with:

  • Baby potatoes and carrots

Instructions
 

  • Preheat the oven to 325°F.
  • Season roast generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Sear roast on all sides until deeply browned (3–4 minutes per side). Remove from the pan and set aside.
  • Lower heat to medium. Add onion and cook until softened (5 min). Stir in garlic and tomato paste; cook 1–2 more minutes until fragrant and slightly caramelized.
  • Pour in the ale, scraping up browned bits. Add beef broth, Dijon mustard, thyme, rosemary, and bay leaves. Bring to a bubble and then return roast to pot and cover with the lid.
  • Braise in the oven for 2.5 to 3 hours, until beef is very tender. Option to add in baby potatoes and carrots into the dutch oven (if you have room) for the last hour. If not, you can boil, steam or roast those separately and serve together.
  • Finish with a quick zesty garlic herb topping: mix together some freshly chopped parsley and dill, zest from 1 lemon and 1 grated garlic clove. Use as a topping on top of the Ale Braised Pot Roast and potatoes/carrots.